Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the vanilla extract to the butter and sugar mixture and mix until combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Do not overmix.
Fold in the semisweet chocolate chips evenly throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each cookie slightly with the palm of your hand or the bottom of a glass to about 1/2 inch thickness.
Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden but the centers remain pale.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.